Quaintrelle Weekender

Four ways to a better weekend

Welcome to Quaintrelle Weekender.

This is a short list of things I am currently loving to make eating, drinking, and hosting easier and a lot more interesting.

This week’s list includes a reading assignment, two kitchen projects, and, if we really stretch a theme, arts and crafts. Not for you, but the product of artisans who will make you happy.

It is Back to School, after all, and I do love a good theme to focus a party.

Speaking of which, did you know a synonym for theme is thrust? I was going to use it, but putting in print that, I do love a good thrust seemed … ignoble.

A note for those of you in Toronto on October 3. I’m throwing a Tasting Tour of Argentina party, and if you like good wine and food, you should really come. This is the last weekend for early bird tickets, which you can get here.

Beach Listen

Capote’s Women by Laurence Leamer

I compulsively listened to this 10-hour audio book on my morning walks at the cottage, and while lounging on the beach. Any time I could carve out to get a little glimpse into the dazzlingly Swan life, I greedily took it.

It seems the FX/Hulu series, Feud: Capote vs. The Swans was based on this thoroughly researched, deep dive into the lives and backgrounds of each of the seven society women Truman Capote surrounded himself – and of course, eventually betrayed.

It’s lusciously told, giving each woman her rightful due: bringing her beyond the shallow, money-hungry, husband hunting, elitist, vapid, stupid social climber as they’ve often been portrayed – most cruelly at the hands of Capote, the man they trusted more than their own philandering husbands.

These women were born and raised and kept in rarefied social circles first by their rich fathers and then by their rich husbands (usually plural), but they weren’t the doting servants of their men, mindlessly lunching and high tea-ing their lives away. They had their own 3D, technicolour lives, which Leamer illustrates in captivating story telling.

There’s also lots of background on Truman Capote – his viciousness, his cattiness, his haughtiness, but also his sensitivity, innocence and stunning talent.

Narrated by Carrington MacDuffie, who sounds stunningly like Candice Bergen, and has such a melodic voice, it’s easy to get transported into the wild lives of Capote and his Swans.

Unbreakable

Fable Wine Glasses

This is not a sponsored post, but how I wish it was. (Are you listening, Fable?)

I invested in these shatter-resistant wine glasses from Canadian company Fable a few years ago, and they are exceptional. I knocked one against my metal balcony railing and nothing happened. I dropped a sudsy one in my steel sink while washing it and it stayed intact. I don’t know how they do it, but these glasses really are built to last.*

I do like Fable as a company, I have their plates and bowls as well, which are durable and sleek. Their products are not inexpensive, a set of four wine glasses is $150 CAD, so $37.50 a glass, but considering they last forever* that’s not a bad price.

*I bought a set for my sister and brother-in-law for Christmas since absolutely everything breaks in their house (seriously, they break one salad spinner a year. Who breaks a salad spinner?) They have broken two.

All Dressed Up

My Favourite Salad Dressing

We’ve discussed a truly excellent ranch dressing, and I’ve shared a recipe for Vietnamese chicken salad (if you missed either, both are linked at the bottom of this post), but this vinaigrette is my go-to MVP that I always have lying around. It’s flexible to work with whatever acid you want, and it’s convivial enough to go with just about any salad from standard tossed to pasta.

I go with a 1/3 acid to 2/3 oil ratio. For this recipe, I’m using a basic ¾ cup, but the ratio works for larger and smaller portions.

Ingredients:

• 1 Tbsp Kosher salt, or to taste (I use Diamond Crystal)

• 2 tsp honey

• 1 tsp onion flakes, optional

• ¼ cup acid (such as red wine vinegar, white wine vinegar, lemon juice)

• 2 tsp Dijon

• 20 turns of freshly ground black pepper, or to taste

• ½  cup extra virgin olive oil

How to Make It:

1. In a measuring cup or jar, add the salt, honey and optional onion flakes. Cover with vinegar and set aside to allow the honey and salt to dissolve. This takes about 15 minutes, so make your salad in the meantime.

2. Add in the Dijon, pepper, and evoo. Place the lid on the jar and shake it like a Polaroid picture to combine everything (alternatively, use a whisk and whip it whip it. Whip it good.)

3. This will last in a sealed jar for a week. (My lawyers want me to tell you to keep it in the fridge, but I leave it on the counter. I got 99 problems but my salad dressing on the counter ain’t one.)

Bread and Water

Give new life to an old loaf

Typically when bread gets stale I make it into crostini or croutons and buy a new loaf. But I had been hearing about this trick to rinse your bread loaf with water – like really wet it – wrap it in tin foil and bake it in a low oven, about 300°F, for 8-10 minutes.

By George, it works like a charm! Fresh, steamy bread ready to roll for another round – but just one more. A baguette is not a cat; there is a limit to its lives. And once it cools down, it turns back to stone.

Still, there’s always the crostini and crouton trick.

PS –

Another reminder about the last chance for early bird tickets for a Tasting Tour of Argentina on October 3, downtown Toronto. Get your tickets and join me, won’t you?

Hey – did you know if you check that little heart at the bottom or the top of this post, the magic internet fairies will show it to more people? And, seeing little hearts all lit up just makes mine light up too.

If you like reading Quaintrelle, it would mean so much to me if you could share it with a few like-minded winos, foodies, travellers, and party throwers.

And if you feel like saying hi, I love to hear from you.

Enjoy the long weekend. Best of luck on Tuesday.

xo – Erin